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Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena Ponti


Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena Ponti

Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena Ponti
Ingredients
duck fillet 300 g
1 orange
1 pink grapefruit
1 grapefruit
belgian endive


INGREDIENTS FOR THE VINAIGRETTE:
Balsamic Vinegar of Modena Ponti 30 ml
orange juice 300 ml reduced at low fire
up to 50 ml
salt
extravirgin olive oil 30 ml

Preparation
Cook the duck fillet at low flame, leaving rare the inner part. In a nonstick pot, cook with some oil the belgian endive in leaves. Arrange the belgian endive and the sliced duck fillet on a plate. Garnish with the peeled citrus segments. Dress with the vinaigrette just prepared.